- Prep time
- 5 minutes PT5M
- Cook time
- 15 minutes PT15M
- 4 servings
For those who like to take their taste buds on tour, spice up your popcorn with a dash of Ras el Hanout. This traditional Moroccan spice blend gives your favorite movie munchie a powerful pop of savory flavor without a lot of heat.
- ⅔ cup popcorn kernels
- ¼ cup canola oil
- 4 tablespoons unsalted butter
- 1 tablespoon Ras el Hanout
- 2 teaspoons kosher salt
To pop popcorn on the stovetop, use a heavy-bottomed pan with a tight-fitting lid. Heat oil and 3-4 kernels over medium heat, covered. When test kernels pop, add remaining kernels and cover.
Remove pot from heat and shake with lid on for 30 seconds. Return to stove over medium-high heat. Jiggle pot every few seconds to let popped kernels rise and unpopped kernels sink to the bottom. Vent lid after shaking so steam can escape and popcorn won’t be soggy. Remove pot from heat when pops slow to every 5 seconds.
Melt butter, then toss hot popcorn with melted butter, Ras el Hanout and salt.